Made a salt with rosemary, sage, and lemon zest and seasoned them with that and fresh cracked pepper and then froze. Taken from the freezer and put in at 135 for 3 hours and then finished over hardwood charcoal. Super easy and the wife and 3 kids all liked it as well! I know the gray band is larger than most of you guys like, but I was more concerned with getting a good sear and Smokey flavor than keeping my edge to edge.
by Mr_Algorithm
1 Comment
When I want smoky flavor, I tend to let the steaks rest inside a cold smoker for the ten minutes pre sear.